How to make Trinidad's Ponche-de-Creme (Punch with Cream)

Classic Bakes Editorial Team
Published Date
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins
Recipe Type

Christmas in Trinidad would not be complete without a glass of Ponche-de-Creme. This cocktail is the Caribbean sister to Eggnog and homemade versions are known for being especially potent when it comes to how generous they are with the Rum. Trinidad Ponche-de-Creme is a smooth creamy spicy and spiked drink that is an unmistakable part of the December Holiday season. Make this recipe for your next seasonal holiday lime and please remember to be safe and choose a designated driver.

  • 3 Eggs

  • 1 Can Coconut Condensed Milk

  • 250 ml Whole Milk

  • 250 ml White Rum

  • 1/4 Teaspoon Angostura Aromatic Bitters

  • Zest of 1 Lime

  • 1/8 Teaspoon Cinnamon powder

  • 1/4 Teaspoon Nutmeg powder

Instructions 0%
  1. Into a blender add the 3 eggs and coconut condensed milk and blend on high speed until the mixture is thick and frothy

  2. Add the remaining ingredients and blend again for about 3 minutes or until all the ingredients are thoroughly combined.

  3. Store in an empty Rum/ Glass bottle with a cover and keep in a cool place until ready to serve.

  4. Once the bottle is opened - store in the fridge and it should keep for 10-12 months.

  5. Serve over ice and garnish with a pinch of cinnamon.

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